Preheat your oven to 200 degree celsius.
Slice the top of the head of garlic to expose the cloves. Place the garlic on a piece of aluminum foil and drizzle with olive oil. Warp the garlic in the foil and place it on a baking sheet.
Roast in the preheated oven for 30-35 minutes or until the garlic cloves are soft and golden brown.
Remove from the oven and let it cool slightly.
While the garlic is roasting, place the potato chunks in a large pot and cover with cold water. Add a generous pinch of salt to the water. Bring to a boil over medium- high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
Drain the cooked potatoes and return them to the pot.
Mashed the potatoes with the potato masher or fork until smooth and creamy.
Once the roasted garlic has cooled slightly, squeeze the softened cloves out of the skins and add them to the mashed potatoes.
Stir in the grated parmesan cheese, softened butter and milk or cream until well combined. The heat from the potatoes will melt the butter and cheese.
Add more milk or cream as needed to reach your desired consistency.
Stir in the chopped fresh thyme leaves and season the mashed potatoes with salt and black pepper to taste.
Mix until everything is evenly incorporated.
Transfer the mashed potatoes to a serving bowl and garnish with chopped fresh parsley, if desired. Serve hot as delicious side dish.
